Description

Homemade Samoas cookies inspired by the beloved Girl Scout treat, featuring a buttery shortbread base topped with caramel-coated toasted coconut and finished with rich chocolate drizzle and dip.

Ingredients

Units Scale

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 tbsp milk
1/2 tsp vanilla extract
3 cups shredded sweetened coconut
15 oz soft caramels
3 tbsp milk or cream
8 oz semi-sweet chocolate, melted

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugar together until light and fluffy. Mix in flour, baking powder, and salt. Add milk and vanilla to form a soft dough.
Roll out dough to about 1/4 inch thickness. Cut into circles with a cookie cutter, then use a smaller cutter to remove the center to form a donut shape.
Place cookies on baking sheets and bake for 10–12 minutes or until edges are lightly golden. Let cool completely.
Spread coconut on a baking sheet and toast in the oven for 8–10 minutes, stirring occasionally, until golden brown. Let cool.
In a saucepan or microwave, melt caramels with milk or cream until smooth. Stir in toasted coconut.
Spoon coconut-caramel mixture onto each cookie and gently press to adhere.
Dip the bottom of each cookie into melted chocolate and place on parchment to set. Drizzle more chocolate over the tops using a fork or piping bag.
Allow cookies to cool completely until chocolate is set.

Notes

Use a piping tip or bottle cap to cut the center hole if no small cutter is available.
Chill the dough slightly before cutting if it’s too soft to handle.
Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 15g
Sodium: 75mg
Fat: 13g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg